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Casual-dining chains gain buzz from parents Casual-dining chains gain buzz from parents

Applebee’s, Chili’s and Friday’s see benefits from different marketing strategies, research firm finds

byMark Brandau, Associate editor

May 27, 2011

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1 Min Read

Marketing & Branding

Popeyes looks to repeat ‘Wicked’ success Popeyes looks to repeat ‘Wicked’ success

May 27, 2011

1 Min Read

Wendy's/Arby's Group names Mary Schell SVP of gov't relations Wendy's/Arby's Group names Mary Schell SVP of gov't relations

May 27, 2011

1 Min Read

Analysts weigh in on CPK buyout Analysts weigh in on CPK buyout

byLisa Jennings

May 26, 2011

1 Min Read

Famous Dave’s founder takes on nation's pitmasters Famous Dave’s founder takes on nation's pitmasters

May 26, 2011

1 Min Read

CPK to be sold for $470M to Golden Gate Capital CPK to be sold for $470M to Golden Gate Capital

May 25, 2011

1 Min Read

Emerging Chains

Former McD exec readies launch of LYFE Kitchen

Former McD exec readies launch of LYFE Kitchen

byLisa Jennings, Executive Editor

Sources: Roark Capital to buy Corner Bakery, Il Fornaio

Sources: Roark Capital to buy Corner Bakery, Il Fornaio

byLisa Jennings, Executive Editor

Wendy’s debuts berry-topped salad for summer

Wendy’s debuts berry-topped salad for summer

byPaul Frumkin, Managing Editor

Frisch’s names Mark Lanning finance VP

Frisch’s names Mark Lanning finance VP

byPaul Frumkin, Managing Editor

Bruegger’s expands low-cal menu with new salads

Bruegger’s expands low-cal menu with new salads

byCharlie Duerr, Web Editor

Mad Greens comes clean on nutritional info

Mad Greens comes clean on nutritional info

byBret Thorn, Senior Food Editor

5 questions with McAlister's Deli CEO Frank Paci

5 questions with McAlister's Deli CEO Frank Paci

Marketing & Branding

How restaurants can maximize social media

How restaurants can maximize social media

byMark Brandau, Associate editor

Operators focus on financing as NRA Show kicks off

Operators focus on financing as NRA Show kicks off

byRon Ruggless, Senior Editor

Gluten-free exhibitors make pitches to restaurants

Gluten-free exhibitors make pitches to restaurants

Connecting face to face-2011

Connecting face to face

byRobin Lee Allen

Red Robin on cutting costs and battling burger brands

Red Robin on cutting costs and battling burger brands

byLisa Jennings, Executive Editor

Emerging Chains

Q&A: Mike Tattersfield of Caribou Coffee

Q&A: Mike Tattersfield of Caribou Coffee

byMark Brandau, Associate editor

Sbarro mulls sale instead of Chapter 11

Sbarro mulls sale instead of Chapter 11

byRon Ruggless, Senior Editor

Marketing & Branding

Speed matters when it comes to Facebook

Speed matters when it comes to Facebook

byMark Brandau, Associate editor

Robeks puts spotlight on health in new campaign

Robeks puts spotlight on health in new campaign

byLisa Jennings, Executive Editor

Freebirds World Burrito prepares to franchise

Freebirds World Burrito prepares to franchise

byLisa Jennings, Executive Editor

Bennigan’s taps Mangiamele for CEO, president

Bennigan’s taps Mangiamele for CEO, president

byRon Ruggless, Senior Editor

Q&A with Bob Lynn of LGO Hospitality

Q&A with Bob Lynn of LGO Hospitality

byLisa Jennings, Executive Editor

Nelson Peltz grabs a slice of Domino’s

Nelson Peltz grabs a slice of Domino’s

bySarah E. Lockyer

Taco Bell pushing 12 packs for $10

Taco Bell pushing 12 packs for $10

byLisa Jennings, Executive Editor

Huddle House hungry for a younger crowd

Huddle House hungry for a younger crowd

Raising prices is on the menu at certain brands

Raising prices is on the menu at certain brands

bySarah E. Lockyer

Looking at ways to limit traffic declines

Looking at ways to limit traffic declines

byMark Brandau, Associate editor

MenuMasters Spotlight

MenuMasters 2011: Popeyes

MenuMasters 2011: Popeyes

MenuMasters Spotlight

MenuMasters 2011: Scott Davis

MenuMasters 2011: Scott Davis

Operators owning the night

Operators owning the night

Shrimp sizzles on menus around the country

Shrimp sizzles on menus around the country

byBret Thorn, Senior Food Editor

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